Recipe type: festive
Cuisine: dessert
For fruits:
  • 2 cups mixed dried fruits and nuts, roughly chopped
  • 1 + ½ cup (360mL) orange juice
  • ½ cup (113g) butter
  • 150 mL Captain Morgan Original Rum
For cake batter :
  • 2 cups (240g) flour
  • 1 tsp (4g) baking powder
  • 1 tsp (4g) cinnamon powder
  • ½ tsp (2g) ginger powder
  • ¼ tsp (1g) grated nutmeg
  • 1 tbsp (6g) fresh orange zest
  • 1 cup (226g) butter, softened
  • 1 cup (200g) castor sugar
  • ⅓ cup (67g) brown sugar
  • 4 eggs
  1. Place the roughly chopped fruits and nuts in a bowl.
  2. In a saucepan set over medium heat, bring the orange juice to a boil. Add butter and let it melt.
  3. Set if off the heat and add Captain Morgan Original Rum. Mix well.
  4. Pour the rum mixture over the fruits. Cling wrap it and let it sit overnight.
  5. Next day, preheat the oven to 180C and line a 9” cake pan with parchment paper.
  6. In a medium down, whisk flour, cinnamon, ginger powder, nutmeg and orange zest.
  7. In another bowl, beat both sugars and butter until the mixture is light and fluffy.
  8. Add eggs, one at a time and beat well after each addition.
  9. Combine the wet and dry ingredients.
  10. Mix in the rum soaked fruits along with the liquid.
  11. Pour the batter into the prepared pan and bake at 180C for 40-50 minutes
Recipe by Bake with Shivesh at